Gluten-Free Potato Rice Bread

"A tasty, slightly chewy bread that stays moist without being crumbly. Even my non-GF spouse likes it. This is my adaptation of a recipe from "Easy Bread Making for Special Diets.""
 
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Ready In:
2hrs 30mins
Ingredients:
12
Yields:
2 8x4 loaves
Serves:
32
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ingredients

  • 3 23 cups white rice flour
  • 23 cup potato flour (not potato starch)
  • 1 cup tapioca starch
  • 4 12 teaspoons active dry yeast
  • 14 teaspoon vitamin C powder (from health food store)
  • 2 teaspoons salt
  • 2 tablespoons xanthan gum (yes, it's 2 T plus 2 tsp)
  • 2 teaspoons xanthan gum
  • 2 cups apple juice
  • 1 cup water
  • 6 extra large eggs (should be 1/4 cup each, if not add water or another egg to total 1 1/2 cups)
  • 14 cup oil (olive or canola)
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directions

  • Sift dry ingredients together and set aside.
  • Heat the apple juice and water to 115 degrees, set aside.
  • In large mixer bowl, beat eggs and oil together.
  • Add apple juice and water.
  • Slowly add dry ingredients at very low speed.
  • One all ingredients are moist, beat at medium speed for 3 minutes--scraping bowl occasionally.
  • Scrape dough together in bowl.
  • Cover and put in warm place to rise for 1 hour.
  • Beat again for 3 minutes at medium speed.
  • Oil 4"x8" pans and coat with rice flour.
  • Put dough in pans and let rise until double (about 30 minutes).
  • Preheat oven to 375°.
  • Bake about 30 minutes until loaves are golden and dough springs back to touch.

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